Archive for the ‘Muffins’ Category

Let me preface this by saying, I am not a morning person. I”m not the type to spring out of bed on the first alarm and be ready for the day. And because I am not getting up early (usually up around 8 or 9 on the weekends, I can’t do the 11 wake up anymore I’m too old for that….my back starts hurting if I lay there too long. No joke) , in return I am going to bed too late to get those said 8 hours to get up early the next morning. It’s a viscous cycle. But on the rare occasion that I do get that rest and it’s an early rise, why not fill the kitchen with a delicious smell of muffins baking in the oven.

These cinnamon carrot muffins were quite tasty. I love that you can see the carrot shreds throughout the muffin. Although they are still good reheated, I really think these are best straight out of the oven. Jazz these up with some cream cheese drizzle if you want to sweeten them up a bit.

Like this:

Another success from my baking bonanza of a weekend were these muffins! I don’t make muffins very often but when I come across one that makes me go back for another….you better believe it gets stashed away in the “MUST BAKE THIS AGAIN” section. This little breakfast delight was full of flavor. Each component played so nice together which is why they turned out so good.

Don’t be fooled by the ‘Lemon’ in the name. The recipe only calls for a bit of zest and juice but only to bring out the flavors of the others.

Like this:

Just because Thanksgiving is over doesn’t mean we should stop enjoying the delicious pumpkin flavor! These muffins are super soft and full of warm sugary pumpkin goodness. The only thing I would change next time (and there will most definitely be a next time) would be to really load up on the streusel topping….there is never enough streusel in my life. :) I’m pretty sure Brent ate 4 in one day – I think they were a hit with him. Pair one with a cup of coffee and you have the perfect start to finish up last minute holiday shopping. Enjoy!!

1. Preheat the oven to 350 degrees F. Line two muffin tins with paper liners or spray with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are combined.

5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.

6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.

7. Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.

8. Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.